I love pumpkin seeds.  They’re little nuggets of goodness, high in protein, iron, zinc, magnesium and potassium, as well as an excellent source of omega 3 fatty acids.  You can throw a handful into all sorts of dishes, especially stir fries and salads and they’re really good roasted with shoyu soy sauce or lemon and sea salt.  I’m always keen therefore to find new ways of using them.

I adapted this recipe from Rose Elliot’s Complete Vegetarian Cookbook, where she used walnuts instead of the pumpkin seeds, but the seeds make a slightly lighter dressing.  As you can see by the ingredients, this is a dressing that functions as a nutritional part of the meal.  It’s also delicious with pasta, hot or cold, or stirred into rice.

 

Almond and Pumpkin Seed Dressing

25g / 1 oz pumpkin seeds
25g / 1 oz flaked almonds
1 small carrot, roughly chopped
2 tblsp olive oil
4 tblsp water
1 tblsp white wine vinegar
1 tsp chopped fresh rosemary (or I used lemon thyme)
Sea Salt and Black Pepper to taste

Put all the ingredients into a blender and whizz until it is creamy.  Add more water if the dressing seems too thick, and depending how you want to use it.  Serve with your favourite salad.

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